Persian Carrots
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Persian Carrots
  Carrots  
Last updated 6/12/2012 12:50:33 AM. Recipe ID 11985. Report a problem with this recipe.
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      Title: Persian carrots
 Categories: None
      Yield: 4 Servings
 
           Stephen Ceideburg
      3 lg Or 4 medium carrots
      1    Onion, sliced
      8    Fresh dates
      4 tb Sultanas or currants
      2 tb Olive oil
    100 ml Water
           Salt and pepper to taste
 
  This side dish with a difference goes very well with plainly grilled
  or roasted chicken or braised lamb.
  
  Wash 3 large or 4 medium carrots and Slice into rounds. Peel one
  onion and slice. Stone 8 fresh dates (or substitute dried) and cut
  into slices lengthwise. Have ready 4 tablespoons of currants or
  sultanas. Heat 2 tablespoons olive oil in a wide saucepan. Add all
  the prepared ingredients and stir-fry for a minute or two, then add
  100 mL water, cover and bring to a fast boil. Add salt to taste and
  put back the lid at an angle so that steam can escape. Cook for about
  10 minutes, stirring occasional- ly, until the carrots are tender and
  the water has evaporated. If water remains, remove the lid and raise
  the heat to dry it off. Serve.
  
  Posted by Stephen Ceideburg
  
  From an article by Meryl Constance in The Sydney Morning Herald,
  6/8/93. Courtesy Mark Herron.
 




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Recipe ID 11985 (Apr 03, 2005)

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